Cranberry Almond And Cinnamon Tart Recipes

CRANBERRY FRANGIPANE TART

Steps:

• Preheat oven to 350 degrees. Butter the bottom and sides of a 11-inch tart pan with a removable bottom and set aside.
• To make the crust, add the flour, sugar and salt to the bowl of a food processor and pulse once to combine. Add the butter, then process until the mixture comes together and forms large clumps, about 30 seconds to one minute.
• Press the dough into the tart pan evenly around the base and up the sides. Use the bottom of a glass or measuring cup to help even and smooth it out. Place the tart on a sheet pan and transfer the whole thing to the freezer or refrigerator while you make the filling.
• To make the filling, don't bother cleaning out the food processor. Add the almonds, 3/4 cup sugar, flour and salt, then pulse until it forms a fine powder. Add the butter and process until evenly distributed, then add the eggs and vanilla. Blend until totally smooth.
• Remove the tart pan from the freezer, then add the batter and spread it out into an even layer. Arrange the cranberries in an even layer, then sprinkle with remaining tablespoon of sugar all over the top.
• Bake for about 45 minutes to 1 hour, or until puffed, golden brown and a toothpick inserted in the center of the filling comes out clean (except for a little cranberry juice).
• Allow the tart to cool to room temperature before serving. Store in the refrigerator.

CRANBERRY CRUMBLE TART

Steps:

• In a food processor, combine flour and sugar, and pulse to mix. Add butter, and pulse until it is the consistency of fine meal. In a small bowl, whisk together the egg yolk and cream. Add to flour mixture, and pulse a few times until dough barely comes together.
• Turn dough out onto a lightly floured work surface. Dip the heel of your hand in flour, and working with small sections, smear dough away from you to blend it together. Gather into a ball, and flatten into a disk. Wrap in plastic wrap, and chill at least 2 hours. Then roll out dough to 1/8-inch thick, and line a 12-inch tart with it. Chill.
• In a large, deep saucepan, mix 1/2 cup water with sugar. Add vanilla bean and seeds and cinnamon stick. Bring to a boil. When sugar begins to color, 3 to 4 minutes, tilt and swirl pan to cook evenly. When mixture is an even caramel color, remove from heat.
• Preheat oven to 350 degrees.
• Add fresh and dried cranberries, and orange juice. Return to heat, and cook 5 to 8 more minutes, until cranberries swell and begin to pop and any hardened sugar has dissolved. Strain liquid into a bowl, reserving fruit in a mixing bowl. Return liquid to a saucepan, bring to a boil and whisk in cornstarch mixture. Cook until juice is shiny, bubbly and slightly thickened, 1 to 2 minutes. Add to fruit. Let cool, then discard vanilla bean and cinnamon stick. There should be about 3 cups of filling.
• In a food processor, combine flour, sugar and cinnamon, and pulse to mix. Add butter, and pulse until it's the consistency of coarse meal. Add egg, and pulse just to combine.
• Spoon compote into tart shell, and spread in a thin layer. Crumble topping evenly over the top. Bake until compote is bubbling and topping is browned, 35 to 45 minutes.

EASY CRANBERRY FRANGIPANE TART

Steps:

• For the crust: Preheat the oven to 400 degrees F. Spray a 9-inch tart pan with removable bottom with baking spray and place on a sheet pan.
• Combine the cookie crumbs, flour, sugar and salt in a food processor or medium bowl and pulse or mix until combined. Add the butter and blend until moistened. The mixture should clump together in your hand; if it seems dry, mix in 1 teaspoon water until combined.
• Evenly press the crumbs into the bottom and up the sides of the tart pan. Bake until the center of the crust looks dry, about 12 minutes. Set aside on a wire rack to cool while you prepare the filling. Lower the oven temperature to 350 degrees F.
• For the filling: Beat the butter, granulated sugar, brown sugar and salt in a stand mixer fitted with the paddle attachment until smooth. Add the vanilla and almond extracts and beat a few seconds more. Add the eggs and yolk one at a time, beating well after each addition (don't worry if the mixture looks thin). Add the almond flour and all-purpose flour and mix on low until completely combined.
• Pour the frangipane into the warm crust and smooth it out towards the edges -- it's fine if it melts a little. Place the cranberry halves on top, pushing them in just slightly.
• Bake the tart at 350 degrees F until golden and set (not jiggly) and a toothpick inserted in the center comes out clean, 43 to 45 minutes. Let the tart cool completely on the rack before removing the outer ring and placing the tart on a platter. Dust the edges of the tart lightly with confectioners' sugar, then sprinkle the toasted almond slices around the edges of the tart.

NUT-CRUSTED CRANBERRY TART

Steps:

• Sprinkle gelatin over water in a small bowl; let stand until softened, about 5 minutes.
• Combine cranberries, sugar, jelly, and cognac in a saucepan and cook over low heat until cranberries are soft but not bursting, 12 to 15 minutes. Do not overcook or the mixture will become too watery. Remove from heat and let cool slightly. Stir in gelatin mixture and let cool completely.
• Pour cranberry filling into cooled tart shell and chill for at least 1 hour before serving.